Palm beach is 61! let us celebrate with our favourites from 1956.

Signatures

Credited with inventing and perfecting the ever popular Singapore Chili Crab, an award winning signature dish, our restaurant’s quality seafood tradition is very much a part of our country's richly flavored history.

Menu

With over 50 years in the business, Palm Beach has created a vast array of seafood dishes, some of which have become popular mainstays, such as our famous Chilli Crab, Black Pepper Crab and Coco-Lobo. No visit to Palm Beach will be complete without ordering at least one of these!

Our Story

Through a journey of endless exploration, we have come to understand what we want, what we do and why we do it. And that is to capture the flavours and essence of Singaporean cuisine, and go above and beyond expectations.

At Palm Beach, we strive to create a truly authentic Singapore dining experience. We believe that each and every one of our dishes embodies the spirit of Singapore and her culture. And this is something that we want to share with every guest that comes through our doors.

Palm Beach is located at One Fullerton, home to the iconic Merlion and where the Singapore River meets Marina Bay. The restaurant offers air-conditioned indoor dining as well as al fresco seating where you can enjoy the breeze and watch the sun set.

With panoramic views of the city skyline to serve as a stunning backdrop, Palm Beach is the ideal location to experience authentic Singaporean food with friends and family, for business meetings, or to host private celebrations. This is truly Singapore dining at its best.

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Best Practice

Palm Beach is proud to be at the forefront of the F&B industry, with world-class practices that ensure our food quality and service standards will not be compromised.

We have implemented various systems and procedures such as the 5S Methodology from Japan as well as the HACCP approach to help us improve workplace efficiency and food safety respectively.

We have also created a Mystery Diner Programme, which enables us to maintain excellent service standards.

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Our Family

Over the years, Palm Beach has diversified its food and beverage operations beyond just seafood. Our company is involved in the creation and operation of the following local and overseas establishments.

YEE CHEONG YUEN
Known as the famed Holland Village Ipoh Hor Fun, Yee Cheong Yuen was founded in 1970 and has been serving authentic Ipoh hor fun ever since. Located in the same shophouse for over 40 years, Yee Cheong Yuen’s signature dishes include the Ipoh Hor Fun, Silky Chicken, and juicy roast meats.

PEPPERCRAB GRAND HYATT
Get a taste of Singapore’s famed crab dishes in the Middle East at Peppercrab. A fun, family-style restaurant, fish and seafood feature predominantly on the menu where flavours are enhanced and enlivened with the creative use of spices. Palm Beach is a key contributor to the creation of Peppercrab’s menu and the training of its staff.

SINGAPORE SEAFOOD REPUBLIC
Palm Beach and three other seafood restaurants (Jumbo Seafood, Tung Lok Seafood and The Seafood International Market & Restaurant) partnered with Maruha Restaurant Systems to bring the best of Singapore’s seafood to Japan. Arguably Japan’s first Singaporean seafood restaurant, Singapore Seafood Republic was launched in March 2008 at Hotel Pacific Tokyo, in the Shinagawa district. With an enthusiastic reception from the locals, a second outlet in the Ginza district soon followed.

TAI CHEONG BAKERY
Opened in November 2016 in the hip enclave of Holland Village, Tai Cheong Bakery is a collaboration between the Food People Pte Ltd – a wholly owned subsidiary by Palm Beach group - and Tao Heung Holdings Limited (稻香集团) from Hong Kong. Singaporean diners can now enjoy hearty Hong Kong cha chaan teng dishes including
Three-Egg Macaroni Soup with Luncheon Meat, a six-hour braised Beef Brisket Curry Rice and of course the famous Egg Tart, and an exclusive Singapore creation of durian and cheese tart. Fans can also get hold of these delicious pastries from their kiosk at Takashimaya.

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About Us

Palm Beach Seafood Restaurant is perennially ranked among the city's Most Popular list, and has garnered various awards including Outstanding Service, Chef of the Year, Top 10 Best Dish from Singapore Tourism Board, Singapore Tatler and other noteworthy food blogs.

1997-2000, 2002

2000

1998

Visit us

Whether for a business lunch or a celebratory dinner, we will be more than happy to host you and your guests for your special dining occasion. Please visit our Menu page for our a la carte as well as our seasonal offerings.

We can also create special set menus to cater to your tastes, budget and occasion. Please contact us at +65 6336 8118 or email us at pb1f@palmbeachseafood.com.

Chili Crab

In 1950, our team at Palm Beach Seafood Restaurant at Upper East Coast Road, created Singapore’s original Chilli Crab dish.

Inspired by suggestions from the restaurant’s spice-loving Peranakan guests, Chef Cher steamed up a crab, and tossed it in a savoury chilli and tomato sauce, and the rest is history. Our Chilli Crab has since become a hot favourite with locals and foreigners alike, and Palm Beach has remained true to this timeless recipe.

Black Pepper Crab

When the Black Pepper Crab started popping up on menus of local seafood restaurants, Palm Beach decided that it was time to go one better and to create a black pepper crab dish that would be unique from all others.

It started with a trip to Vietnam during which we discovered a flavourful and dry-crusted crab dish, the Tamarind Crab. Inspired by the aromas and flavours of this dish, we embarked on a research expedition to uncover the secret to achieving such intense taste and texture.

Back in Singapore, tamarind was replaced with black pepper and after countless recipe experimentations and just as many tasting sessions, we finally hit on the perfect proportion of pepper, sugar and soy which is now our formula for our Black Pepper Crab. It proved to be a hit with our guests and is second in popularity only to our Chilli Crab.

Golden Milk Prawns and Creamy Crab

On a trip to Kuala Lumpur in the 1990s, we chanced upon a local street dish of crumbed prawns smothered in a sweet-salty and creamy sauce that was absolutely delicious. We then decided that we had to recreate it for ourselves, so that we could share it with our guests.

We soon realised that the main ingredients in the dish were milk and butter, which was unheard of in Chinese cooking in those days. With the addition of basil and several other ingredients, we created a sauce similar to what we had tasted, which was then reduced to golden crumbs that coated each prawn.

These Milk Prawns made their debut at our Kallang Leisure Park locale with much success. To push the envelope even further, we decided we had to try injecting these flavours into a crab dish. What resulted was our Creamy Crab dish, which has the same milk-butter sauce base spiced up with curry leaves and chilli padi, topped with golden crumbs. This proved to be yet another hit and it won the “Best Dish Award” in the Singapore Gourmet Hunt 2004.

Honey Tangy Fish

Our Honey Tangy Fish was created to showcase a spectacular chilli sauce that had been created in a competition amongst our chefs to see who could come up with a better sauce to rival that of our original Palm Beach Chilli Sauce. At the same time, we also wanted to create a signature fish dish that could set itself apart from the traditional Cantonese or Teochew flavours.

The dish starts with a perfectly-fried whole fish served on a banana leaf. Atop it sits a piquant nest of shredded cuttlefish - an unlikely yet well-paired sidekick to the fish - which is then drizzled with the “No. 2 secret sauce”, lemongrass, chillies and shallots.

The fragrant sauce and cuttlefish forms the perfect counterbalance to the crispiness of the fish, leading this dish to be named Best Dish in 2001 by the Singapore Gourmet Hunt and in 2010 by the Restaurant Association of Singapore’s Tasty Singapore Chef Competition.

Double Baked Crab A La Singapura

The origin of this cheesy crab dish was derived from San Francisco’s Grilled Dungeness Crab, which uses key flavourings like sake and a combination of cheeses. It made us wonder, could Singaporeans come to appreciate a cheesy crab dish? We took on the challenge to find out.

It was tough going at first, trying to formulate the perfect combination of cheeses to suit our local palate. Even after heavy grilling, baking or frying, the cheesy flavours just didn’t seem to take well to the crab. After much trial and error and many arduous attempts, we finally mastered the technique of preparing this dish, which comprised baking the crab twice in a mixture of two cheese, spices and Chinese wine, which infused the crab with the desired aromas.

Our hard work truly paid off when the judges at the Singapore Food Festival secured this dish a spot in the Top Ten Food Creations of 2004.

Coco-lobo / Live Lobster with Vermicelli in Superior Stock

During one of our chef exchange programmes in the mid 1990s, we were introduced to yet another variation of the classic Tom Yum Seafood Soup. As we’d been looking to expand our soup offerings, this soup then became our inspiration for our new soup creation, the Coco-Lobo.

The first thing we did was to replace the prawns and calamari commonly found in tom yum soup with live whole lobster for a decadent twist. Simmering the lobster shell in the stock infused the broth with the rich and distinct flavours of the lobster, which we then further intensified with the use of lime, chilli oil, milk and other spices.

Our guests could not seem to get enough of this reinvented classic, and so we added vermicelli to the dish for yet another level of texture. The Coco-Lobo has since gone on to win two accolades: the Singapore Gourmet Hunt 2000 Best Dish and the Singapore Food Festival 2008 Winning Dish.